Lechon kawali (pan-fried pork) with coconut rice

This meal definitely falls under the label “cardiac delight” — a more palatable term for meals that can send you straight to the ER.

It all began with a trip to the grocery story. I found something I’ve never seen at Stop & Shop before: slices of pork belly! I decided right there and then to make lechon kawali.

INGREDIENTS

2 lbs pork belly slices
salt
peppercorns
laurel leaf (optional)
Mang Tomas lechon sauce or Malaysian sweet and spicy dip

DIRECTIONS

Place pork belly in salted water with peppercorns. Cook until tender (about 1 to 2 hours, pierce with fork to check). Take out of water. Set it aside to “drain” (about 2 hours, otherwise it’ll splatter a lot when you fry it). Heat cooking oil in a pan, enough to deep fry the pork. Place the pork in the oil. Cover to avoid painful splatter (I’m speaking from experience here). Fry for about 15-20 minutes.

The coconut rice was very easy to make. I found several recipes online but I didn’t like some of the ingredients (cinnamon stick? maybe next time). So I just followed your recipe:

INGREDIENTS

2 cups of white rice
2 cups of chicken broth
1 1/2 cups of coconut milk

I just put everything in the rice cooker. Et voila! Fragrant and delicious coconut rice.

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2 Comments Add yours

  1. Betis Boy says:

    Wow! didn't realize it took that long to cook lechon kawali, but from the looks of it, it seems it was worth it 🙂

    and what did i tell you about the coconut rice? good ne? 🙂

    Like

  2. Guagua Girl says:

    i really like the coconut rice. and i think using broth instead of water (as most of the recipes i saw suggested) really made it more flavorful.

    it really does take time to make lechon kawali. in fact, some folks even dry out the pork in an oven for an hour or two before frying so it won't splatter (ali ya manyalitsit).

    Like

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